Last Updated: 24th August 2018 (over 4 years ago)
I am now looking for a challenging role in a reputed organization. Being a focused, motivated and goal-oriented professional, I have consistently proven my ability to handle diverse responsibilities in crisis and pressure, while operating under rigorous deadlines. I am sure I can deliver similar results in your organisation.
(BHM)Bachelor's Degree in Hotel Management
— May 1994
(BHM)Bachelor's Degree in Hotel Management-1991/07/01-1994/05/01(3 Yrs)
to 3000 pax, across Middle East, Cruise Ship, UK and in India
Managing acceptable food cost, budget, food promotions, menu engineering, ala-carte menus, buffet menus,banquet menus,specialitymenus,seasonal menus,recipes,costing,rostering,recruiting,purchasing F&B related food supplies, coaching and training
— Nov 2016
Roll out of Artichoke Menu and Recipe Management System in the Oil & Gas Sector ,Defence Sector, Labour Camps, Schools and Colleges, Corporate Offices, Health Care Sector including DHA,MOH,HAAD,SEHA and maintaining system compliance by the individual units
Executive Sous Chef
— Jul 2015
Achieving budgets, operational and financial, operating and following food hygiene and OH&S policies complying with company as well as government policies.
Managing almost 150 members of multinational brigade, working over three shifts to manage the food production, maintaining quality, hygiene and HACCP policy, HACCP records etc.
Chef De Cuisine
— Jul 2013
Oversaw entire kitchen operations and ensuring that all orders from kitchen/commissaries are prepared consistently and according to standard recipes. Checked daily storage areas and kept the orders to par or accordance to the volume of the business and supervising and monitoring employees report for duty punctually wearing the correct uniform.
Managed different cuisine and dynamic operations, managing office operations, including inter/intra departmental coordination, logistics of supplies quantitatively and qualitatively and exercising cost controls.
Implemented Big Yas Brunch, Organic Salad Station and Sea Food Theme Night, Surf and Turf Night leads the Origins to one of the best Restaurant in the Abu Dhabi city.
Nominated for Ahlan awards 2012 and won the 1st runner up 2013 for best brunch and best family Restaurant in Abu Dhabi and also nominated in Time out for best brunch.
— Apr 2009
Implementing food safety program and inspecting supplies, equipment and work areas to ensure conformance to established standards.
Monitoring sanitation practices to ensure that employees follow standards and regulations and managing occupational Health & safety issues for kitchen & Venues.
Establishing the kitchen/commissary as efficiently as possible to increase speed and maximize productivity.